Carrot Cake Pancakes
Created by ForeverMama on February 7, 2015
- Servings: 4-8
- Prep Time: 15m
- Cook Time: 20m
- Recipe #17248
Ingredients
- FOR DRY MIX
- 1 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon grated nutmeg
- FOR WET MIX
- 1 1/4 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- FOR MIX-INS
- 3/4 cup grated carrot (peeled)
- 2 tablespoons chopped pecan nuts
- 1/4 cup diced pineapple (canned, drained)
- Butter or oil, for skillet
- CREAM CHEESE GLAZE
- 8 ounces cream cheese (at room temperature)
- 1/2 cup milk
- 1/2 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
How to Make
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Step 1: Preheat oven to 200-degrees Fahrenheit.
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Step 2: In a medium bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg.
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Step 3: In measuring cup or small bowl, measure out buttermilk. Add egg and vanilla; beat until combined.
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Step 4: Add we ingredients to dry ingredients; mix until just combined. The batter should have some small to medium lumps.
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Step 5: Gently fold in grated carrots, pecans and pineapple.
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Step 6: Preheat skillet over medium heat; brush with 1 1/2 teaspoon butter or 1 teaspoon oil.
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Step 7: Using a 1/4 cup measure, scoop batter onto warm skillet. Cook for 2 - 3 minutes until small bubbles form on surface of pancakes, then flip over. Reduce heat to medium-low; cook on opposite sides 1 - 2 minutes or until golden brown.
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Step 8: Transfer pancakes to baking sheet; place in oven to keep warm. Repeat process with remaining batter, adding more butter or oil to skillet as needed. Serve with cream cheese glaze.
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CREAM CHEESE GLAZE
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Step 9: In medium bowl on medium-low speed, beat cream cheese until whipped. Add remaining ingredients until smooth. Makes 1 cup.
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Step 10: Makes about 8 pancakes
Nutritional Facts
- Serving Size: 1 (281 g)
- Calories 560
- Total Fat - 26.7 g
- Saturated Fat - 13.9 g
- Cholesterol - 126.2 mg
- Sodium - 1028.9 mg
- Total Carbohydrate - 68.6 g
- Dietary Fiber - 2.3 g
- Sugars - 40.6 g
- Protein - 12.7 g
- Calcium - 296.8 mg
- Iron - 1.4 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg